Spaghetti with Venus mussels

Ingredients

• 500 g Venus mussels
• Salt
• 250 ml fish stock
• 1 tbsp chopped parsley
• 4 tbsp Lemon juice
• 1 tsp grated lemon zest
• 1 tbsp butter
• 1 tbsp finely diced shallots
• 2 tbsp white wine
• 1 garlic clove (finely chopped)
• 350 g spaghetti
• white pepper

Instructions

1. 1.

   Clean the mussels and simmer in fish stock for about 4 minutes until they open (discard any that remain closed, as they may be spoiled). Drain, reserve the stock, and strain it through a fine sieve.

2. 2.

   Cook spaghetti in plenty of salted water to al dente. In the meantime, sauté shallots and garlic in butter until translucent, season with salt and pepper, add lemon zest and cook briefly, then deglaze with wine and reduce. Add the strained mussel stock, puree finely, let it thicken slightly, then season with lemon juice, salt, and pepper.

3. 3.

   Stir in parsley, return the mussels to the sauce and warm through. Drain the spaghetti, mix with the mussel sauce, and serve on preheated plates.